Cooking time: 20 minutes
1 Clove of Garlic
1 Thumbnail sized piece of Ginger
1 Red Chilli (seeds removed for a milder curry)
1tsp Cumin Seeds
1tsp Cardamon Seeds
1tsp Coriander Seeds
400ml Can of Full Fat Coconut Milk
1tbsp Coconut Oil
½ Red Onion
Seeds from Half a Pomegranate
Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.
- words: Julie Simpson
- pictures: David Merewether
You may also like
Add a bit of spice to good old carrot and coriander soup with fresh and warming Thai flavours and the sweetness of coconut. Make a big batch and keep some in the freezer.
Juliet Bidwell from Juliet's Catering creates a Panettone & White Chocolate Bread & Butter Pudding for the New Year
Easter coming early calls for some zest and zing in amongst all the inevitable chocolate. It’s also a lovely time for the children to get involved in craft and cooking projects, especially if the weather’s not yet warm enough for...